I cook clean yell at kids work clean repeat & I AM ALL ABOUT EFFICIENCY
I love the taste and texture of daikon (radish) whether it’s shredded raw as a sushi bed, in soups, or pickled (found in banh mi or vietnamese subs or in pig’s feet stews). Oyster mushrooms are huge but they are not very flavourful. Their texture soaks in liquid so that’s how it’s flavoured.
Cut off the ends of the daikon and peel the skin. Cut into an inch and a half strips and sprinkle some salt to draw the daikon juice out. After 15 minutes, drain the water and rinse the salt off in cold water. You basically do this step whenever you cook or pickle daikon to give it a crisp fresh taste.
Cut the mushrooms into thin flat slices or strips. I did both.
Heat the pan in high heat and oil. Then toss the daikon strips and stir fry. Add the mushrooms after a few minutes and season with hoisin sauce and soy sauce. If you want to cook the daikon thoroughly that each strip is full cooked and soft, you can add the water or broth and cover the pan with a lid for a few minutes. Taste test, add more hoisin sauce if needed. Top with green onions and plate.